Dandelion greens are at their best from first emergence through mid-spring, when the maturing leaves begin to turn tough. (If large, store-bought dandelion greens are used, blanch them for 1 to 2 minutes in boiling water before sautéing.)

Makes 6 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

2 ounces lean back bacon or Canadian bacon (3 3-by-1/4-inch slices), diced
2 teaspoons extra-virgin olive oil
1 clove garlic, minced
12 cups young dandelion greens, rinsed well and briefly shaken dry
2 tablespoons balsamic or rice-wine vinegar
6 dandelion flowers and 12 small, whole leaves for garnish (optional)

1. Fry bacon in a large cast-iron skillet or Dutch oven over medium heat until edges curl, 2 to 3 minutes. Remove from the pan and drain on paper towels.
2. Pour off excess fat from the skillet and add oil. Add garlic and sauté, stirring occasionally, until light brown, 1 to 2 minutes. Add greens (which are still damp), stir to coat them with the oil, cover pan and steam until just limp, about 3 minutes.
3. Add vinegar and the cooked bacon, toss lightly and serve at once on small plates or in bowls, garnished with flowers and small leaves (if using).

NUTRITION INFORMATION: Per serving: 119 calories; 6 g fat (2 g sat, 3 g mono); 10 mg cholesterol; 11 g carbohydrate; 7 g protein; 4 g fiber; 303 mg sodium; 496 mg potassium.
Nutrition bonus: Vitamin A (109% daily value), Vitamin C (61% dv), Calcium (21% dv), Iron (20% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1/2 high-fat meat